I was thinking about this dish since a while, so I took the chance to give it a try this Wednesday since I had my boyfriend over for dinner. I love potatoes, cooked in any possible way. Being as well a fan of Swiss rösti, I thought about reinventing this dish in a miniature version, so each could have its own, instead of slicing it from a bigger one. In order to prepare these bakes, since the potato mass is very soft and moist, you should have something like large cookie cutters or, as I got from Wilko, these poachette metal rings.
I admit this is really a first attempt. I used ingredients I had at home, and tried to combine them to get a nice result. Well, at least that’s what Tom and my flatmates said!
- 8 small or 4 large potatoes
- 1 courgette
- 2 thin or 1 thick leek
- 1 cup of canned peas
- 50g grated hard cheese
- 1 egg
- fresh or dried thyme
- salt and pepper to taste
- extra virgin olive oil
First of all, thinly slice the leeks and the courgette and put them in a pan. Add a couple of tablespoons of olive oil and fry until soft. At last, add the peas, a pinch of salt and pepper and cook for further 3-4 minutes.
Peel and wash the potatoes, pat them dry with kitchen paper and grate them in a bowl. Add some salt and toss and set them aside for 5 minutes, then squeeze them over the sink to remove the excess of liquid. Season with pepper, add the grated cheese, the egg and some thyme and mix.
Line an oven tray with baking paper and start composing the layers of the bakes. Get the metal rings and first add some potato and cheese mix, pat well with a spoon, then add some vegetables, pat again and finish with a second layer of potatoes.
Sprinkle with some grated cheese on top and bake for 35-40 minutes at 200ºC.
I also prepared some simple herb chicken breasts. Pat them with a steak hammer to thin them, add some mixed herbs, salt and pepper and roast them in a pan until fully cooked.